Potato Nik

I read this article in The New York Times Magazine on Saturday, in which Mark Bittman talks about root vegetables. It's interesting, because he basically skips over a lecture of the health benefits of root vegetables, and instead discusses about how interchangeable the vegetables are,  because "their density is quite similar, so they cook at about the same rate."

I already had the required potatoes and onion on hand for the included potato nik recipe, but I decided to take Bittman's advice. On Sunday I went to the farmers market and bought a parsnip, a vegetable I rarely use, to add to the mix.

Bittman included with the article six recipes to try, and so I made the potato nik. It was basically like an enormous potato latke (but c'mon, what's wrong with that?) Also, college problems, I don't have a shredder or grater for the potatoes, so instead I just tried to sliced them into as thin of pieces as possible.

Check the link for the potato nik recipe as well as a few others root vegetable ideas!